Soaking the raisins is great, makes them soft and much better in the cooked muffin. Naturally sweet carrot-walnut muffins made with whole wheat flour. Set aside. Can brown sugar be used in place of granulated sugar? However, muffins are following me as of late. Set aside. I traded the oil for coconut oil. Karlynn Facts: I'm allergic to broccoli. Gently stir … Add dry ingredients and stir with a rubber spatula until almost fully combined. A Modern Baker’s Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. You have successfully joined our subscriber list. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Fill greased muffin cups three-fourths full. These can be a quick breakfast treat or a mid-afternoon snack. Top them with cream cheese frosting or enjoy them plain – either way, they’re delicious! For a more prominent cinnamon flavor, add extra cinnamon (up to 2 teaspoons total) or use cinnamon flavored applesauce in the muffin batter. In a medium bowl combine eggs, oil, milk, and vanilla. The raisins and molasses are what give it most of the sweetness, and the spices save it from being too bland. Don’t be scared to throw in a tablespoon of ground hemp seeds. All the way from South Africa. I would rather burn down my house than clean it. I think I’ve made it 20 times over since I found it a few months ago, they are the perfect breakfast muffin. Learn how your comment data is processed. They are currently frozen individually in my fridge freezer for my son, my current favourite child, as he loves to grab one on his way our the door and eat on the bus to school. Spread the frosting onto the tops of each muffin using a butter knife or small offset spatula. 1 cup packed light-brown sugar . Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer. Very crusty but the inside is a soft, beautiful orange from the carrot juice. Preheat oven to 375 F. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. I love the boiling raisin tip! https://www.ricardocuisine.com/en/recipes/3818-carrot-muffins Line a 12 well muffin tray with paper liners or spray the wells with cooking spray. I made just a few tweaks: These carrot muffins are loaded with bits of carrots and cozy spices. Loved these muffins, great taste and so moist. Add the wet ingredients to the bran mixture and combine well. I’ve shared Carrot Cake Cookies, Pumpkin Carrot Cake, Carrot Cake Cupcakes, and Healthy Carrot Cake. Flavor your cream cheese frosting with either vanilla, cinnamon, or orange zest. Copyright © The Kitchen Magpie®. Although this is breakfast, I wanted to add just a bit of cream cheese frosting. Cool for 10 minutes, then remove muffins to a wire rack to cool completely. I cut the oil to 1/2 a cup and added 6 small apples that were in the fridge (grated). I like to boil my raisins for a couple minutes before putting them in, I put them in a large measuring cup with hot water, and boil them for 2 minutes in the microwave to plump them up. All images and content are copyright protected. In a bowl, combine sugar, vegetable oil, … Bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. MMm sounds good! Thes look delicious! 🙂, Your email address will not be published. I used oat bran… maybe that was the difference? These tender and moist Carrot Muffins are the perfect way to start the day. Stir egg mixture into the carrot mixture. I am definitely saving this recipe to make again! Learn how you can help here. In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. 1 large egg . Add oil, egg, milk, … Please rate this recipe in the comments below to help out your fellow cooks! Grating the carrots fine allows them to soften and almost melt into the cake while it’s baking. These are the best carrot muffins I’ve ever made! I made these today and they are great! This frosting can also be placed in the fridge for 15 minutes or so to thicken up. Add the … I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. unsweetened applesauce instead of oil. I love this recipe! In a large mixing bowl, combine all your dry ingredients and whisk them together. This small batch of frosting makes just enough for a smear of frosting on top of each muffin. Melt the margarine in the microwave. Preheat the oven to 350˚F (325˚F convection). Also, did you take any moisture out of the carrots? they look fabulous! 1 cup all-purpose flour . Preheat oven to 350°F. Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. To frost: Using an electric mixer, … These moist Carrot Muffins are filled with grated carrots, applesauce, and cinnamon, and they are topped with cream cheese frosting. Instead of raisins I added about half cup of chopped dark chocolate…yummy. Enter your email below to get our recipes sent to your inbox when a new one is published! Also – the applesauce adds a great flavour! She is a Professional Home Economist , author of Manitoba’s best-selling Prairie Fruit Cookbook , Founder of … Basically, these muffins … They are SO much better in the muffins this way, plump and juicy, not dry little shriveled things. Martha Stewart makes muffin recipes including giant bran muffins, orange muffins, breakfast muffins, cake muffins, and zucchini muffins. They are delicious. My dad hates overly sweet stuff but he loved the muffins. Martha Stewart’s Carrot Cake. These were delicious! 1 cup whole-wheat flour Butter and flour the sides of 3 x 9″ round cake pans and line the bottoms with parchment paper. https://www.tasteofhome.com/recipes/zucchini-carrot-muffins In a large … Please contact me for permission to use my original images. All three flavors pair great with the muffins. I traded the molasses for organic maple syrup. Drain raisins, discard water and … You just grate them, don’t squeeze any moisture out of them, I left that step out on purpose because you need the moisture. They are super moist and perfect for breakfast or an afternoon snack. But, it’s time we have carrot cake for breakfast. Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie. Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Absolutely fantastic my husband was very impressed said it tasted like from Whole Foods. You’ll love them! I don’t have apple sauce at hand but I do have yoghurt. Learn how your comment data is processed. Seriously, these muffins taste just like carrot cake! That’s the thing about being a food blogger, you are constantly trying out new recipes so I can honestly say that I haven’t made these carrot muffins for a good 5 years now. This site uses Akismet to reduce spam. One click and you'll get notified of new videos added to our YouTube account! Enjoy! Sprinkle with chopped walnuts, if desired. Divide batter evenly among muffin cups, filling each about 2/3 full (depending on how large your muffin cups are you will fill between 10 and 12 muffin cups). Carrot Muffins it is! Enjoy! Here’s what you’ll need: Beat the cream cheese and butter until smooth. They were great. Stir in carrots. I typically recommend 2-3 months max for muffins. Full nutritional breakdown of the calories in Martha Stewart's Healthy Morning Muffins based on the calories and nutrition in each ingredient, including Whole Wheat Flour, Canola Oil, Oats - Quaker 100% Rolled Oats, Raisins, SunMaid California Golden Raisins 1/4 cup, Brown Sugar, Dark (Domino) and the other ingredients in this recipe. Swap half of the all purpose flour for white whole wheat flour, Add 1/4 cup chopped walnuts into the muffin batter. This post may contain affiliate links. Place the muffin tin on a cooling rack to cool. Mar 15, 2016 - A clean-eating recipe for low-carb muffins that taste exactly like carrot cake! Add … Remove from pan to a wire rack to cool completely before frosting. The muffins rely on almond flour for their dense crumb (which also happens to mean they’re gluten-free), and the shredded carrot adds extra moisture. I’m glad you enjoyed them! I found this batter REALLY dry – so I went through the ingredients list to make sure I hadn’t left anything out. I made these yesterday< so delicious, the hubby loves carrot muffins and he said “these are the best he’s ever had” Between him and the kiddos, there are 8 left. My carrot cake obsession continues. Option to add pumpkin, apple, nuts, etc. Then, my friend Natalie was visiting from Boston, and we were perusing one of the recent Martha Stewart Living magazines I had lying around. Nope – they are not at all the same 😉. That should work. Thanks for taking the time to comment. All calories and info are based on a third party calculator and are only an estimate. Mix your bran with the milk in a bowl and let it sit while you prepare the remaining ingredients. It’s fine, I love you raisin haters anyway. Applesauce works like a charm to reduce calories and fat. bread from chef Jim Lahey. Set aside. This easy recipe comes together in minutes; no mixer is needed. Let soak for 15 minutes. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt until there are no lumps. Great flavor and super filling. As written, this recipe makes one 9-inch triple layer cake – I halved the recipe to make the 6-inch cake pictured above. The ginger does sound good. 412. Add a bit more powdered sugar to thicken, if necessary. I used wheat bran, not oat and it definitely could be the difference. Oil a standard 12-cup muffin tin or line with paper liners. What kind of bran did you use? Will definitely be making these agin..thanks! These muffins turned out great. I made these this morning to use up some things out of the fridge. NEVER MISS A RECIPE! Preheat oven to 350 degrees, preferably on convection. My batter was very very wet and my muffins never baked- still raw in the middle after an hour! Stir in oats and raisins. They are SO much better in the muffins this way, plump and juicy, not dry little shriveled things. In a large mixing bowl, combine all your dry ingredients and whisk them together. In a large bowl, whisk oil, applesauce, sugar, eggs, and vanilla extract until thoroughly combined. As we all know muffins are huge calorie, sugar and fat bombs when they are made commercially and this is a nice change. Preheat your oven to 350 °F. facebook twitter instagram pinterest youtube. Thank you for this recipe! DIRECTIONS. 1/2 cup vegetable oil . In a separate bowl, beat the 3 eggs and oil together until well blended. I also added 1 tsp. Sweet Potato Casserole with Marshmallows & Streusel. Perfect! Why would you ruin a perfectly good bran muffin!!!!!?? :)  I also added zucchini to my muffins as I only had 1 cup grated carrots from my juice making yesterday. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe. Your email address will not be published. This was an excellent recipe. See my privacy policy for details. I like to boil my raisins for a couple minutes before putting them in, I put them in a large measuring cup with hot water, and boil them for 2 minutes in the microwave to plump them up. ginger, because I just love ginger. Preheat the oven to 200C/gas mark 6/fan 180C. Preparation. Don’t you agree? Spiced Carrot Muffins. Left out molasses and cloves (I didn’t have cloves). Site Index Bran Carrots Freezer-friendly Muffins. I can’t win. Add powdered sugar and flavoring of choice and beat until well combined (starting the mixer slow then increasing the speed). All rights reserved. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Set aside. I know, we all love a good sweet carrot cake muffin, but you can make a healthier carrot muffin that everyone will enjoy.  Now I’m going to be honest, my daughter asked to me bake her up some bran muffins ( which are her favourite, which of course they are because picky eater + plain bran = common sense.). Ginger makes everything taste better! i love the idea of putting carrot in. Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. Oh I forgot to mention that I double the recipe. Can I substitute Greek yoghurt for the apple sauce? Jan 26, 2014 - These can be a quick breakfast treat or a mid-afternoon snack. Use a butter knife or small offset spatula to frost the top of each muffin. Using a hand mixer or stand mixer, beat the cream cheese, butter, and salt until combined. 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